Farro & Roasted Butternut Squash
Ingredients
2 c. farro
5 c. water or vegetable stock
3 c. butternut squash, cut into
½” chunks
1 large red onion, cut
into chunks
1 Tbsp. fresh thyme
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
½ c. toasted walnuts
Preparation
Preheat oven to 425o. Bring water or broth to boil. Add farro. Reduce heat. Cover and simmer until farro is tender, approximately 15-20 minutes. Remove from heat, drain any excess liquid and set aside.
While farro is cooking, toss the squash, onion and thyme with olive oil, vinegar and a pinch a salt. Arrange in a single layer on a rimmed baking sheet and place in oven for 20 minutes. Turn the vegetables every 7 minutes. Remove from oven. Toss all ingredients in a large bowl.
Nutritional facts:
Amount per 1 cup serving (8 servings)
248 Calories
38 gm carbohydrate
5 gm fiber
9 gm protein
9 gm fat
38 mg sodium (if farro is cooked in water)
